Gluten Free Crab Cakes

These gluten free crab cakes are loaded with sweet crab meat and complemented with the delicious flavors of green onions, peppers, Meyer lemon, and Old Bay seasoning. Made entirely of gluten free ingredients, these are a great snack, entree, or start to any meal. Six 4 oz. gluten free crab cakes.

Baking from Frozen (Preferred Method): Preheat oven to 375°F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for the last two minutes of baking.
Pan Fry: Thaw completely under refrigeration. Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side. Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period of time.